Main ingredients 🥩
chicken meatdried shiitake mushroomsgreen oniongreen chili peppersbean sproutschicken stockgochugarusoy saucegarlicchicken stock powder
Okjubu's Spicy Chicken Gaejang
A spicy and refreshing chicken gaejang simmered with rich chicken stock, chili oil, and various vegetables.
🙋 Recommended for
- ⭐ Those seeking a hearty, deeply flavored soup for nourishment and warmth
- ⭐ Those wanting to use leftover boiled chicken or baeksook stock in a delicious way
Ingredients needed 🛒3 servings
- 1 whole boiled chicken
- adequate amount of chicken stock
- 2 dried shiitake mushrooms
- 1 green onion
- 2 green chili peppers
- 1 handful of bean sprouts
- 2 tablespoons gochugaru
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon chicken stock powder
- 1/3 tablespoon sugar
- 1/3 tablespoon salt
- a pinch of black pepper
Recipe 🍳
- Tear the boiled chicken into bite-sized pieces along the grain for easy eating.
- Slice the dried shiitake mushrooms thinly, cut the green onion into long strips, and finely chop the green chili peppers.
- In a bowl, mix together sugar 1/3 tablespoon, salt 1/3 tablespoon, a pinch of black pepper, minced garlic 1 tablespoon, chicken stock powder 1 tablespoon, and soy sauce 3 tablespoons to make the seasoning paste.
- Heat vegetable oil in a pan, add gochugaru 2 tablespoons and prepared green onions, and stir-fry over low heat to make chili oil without burning.
- When the green onion aroma rises, pour in the prepared chicken stock and bring to a brief boil.
- Once the broth begins to bubble, add the torn chicken, sliced shiitake mushrooms, chopped green chili peppers, and bean sprouts, then stir in the seasoning paste. Simmer until all ingredients are fully cooked.
- Tear the boiled chicken and prepare vegetables into bite-sized pieces.
- Mix soy sauce, garlic, chicken stock powder, and other seasonings to make the sauce.
- Fry gochugaru and green onions in vegetable oil to create chili oil.
- Pour in the stock, bring to a boil, then add all ingredients and the sauce to finish cooking.
Cooking tips 💡
- When making chili oil, avoid high heat as gochugaru can burn and become bitter—use low heat and stir gently.
- For extra richness, optionally add beaten egg or soaked glass noodles at the end based on personal preference.
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